{"title":"Helm Coffee Roasters","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHelm Coffee Roasters\u003c\/strong\u003e is a specialty coffee roaster based in Indianapolis, Indiana, founded by former Olympian Jillon Potter. With a focus on exceptional producers, light roasting, and coffees that showcase the unique character of their origin and variety, Helm is known for bright, expressive, and fruit-forward profiles. Their commitment to quality has earned international recognition, with roaster Justin Bull placing 6th at the 2025 World Brewers Cup.\u003c\/p\u003e","products":[{"product_id":"helm-coffee-roasters-summit-blend-colombia","title":"Helm Coffee Roasters - Summit Blend | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Primavera Sisterhood Co-Op Caturra, Castillo \u0026amp; Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Citrus • 🍫 Chocolate • 🍯 Honey • ✨ Gentle Acidity\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Primavera Sisterhood Co-Op\u003c\/li\u003e\n\u003cli\u003eRegion: Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Caturra, Castillo \u0026amp; Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,650 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Summit Blend highlights seasonality with a focus on approachability — a smooth, rich blend that brings out fruit-forward notes while staying balanced and easy-drinking. Citrus and honey sweetness lead, with a chocolate depth and a gentle, easy-going acidity. In the cup: citrus, chocolate, honey, and gentle acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e This lot comes from the Primavera Sisterhood Co-Op in Huila, Colombia, growing a mix of Caturra, Castillo, and Bourbon at 1,650 masl. Summit is designed as a seasonally rotating blend, built around consistency, affordability, and approachability without sacrificing flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — allowing the varietal mix's naturally balanced, fruit-forward character to come through, building the citrus and honey sweetness that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Smooth and balanced — citrus and honey sweetness up front, a chocolate depth running through, and a gentle acidity that keeps the whole cup easy-drinking. Consistent, approachable, and reliably good.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍊 Citrus 🍫 Chocolate 🍯 Honey ✨ Gentle Acidity\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"285g \/ July 26th","offer_id":58402242789750,"sku":"HELM-PRIMAVERA-SUMMIT-BOURBON-CASTILLO-CATURRA-WASHED-ESP-285-JUL26","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard10copy11_2ce717ba-9b3f-4bd5-b8fe-d3fa462ead2f.png-cropped.jpg?v=1785958952"},{"product_id":"helm-coffee-roasters-hacienda-el-obraje-washed-gesha-colombia","title":"Helm Coffee Roasters - Hacienda El Obraje Washed Gesha | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Pablo Andrés Guerrero Hacienda El Obraje Gesha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Orange Blossom • 🍓 Strawberry • 💜 Violets • 🌼 Chamomile\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Pablo Andrés Guerrero\u003c\/li\u003e\n\u003cli\u003eFarm: Hacienda El Obraje\u003c\/li\u003e\n\u003cli\u003eRegion: Tangua, Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,200 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Gesha is the variety that put Hacienda El Obraje on the map — Pablo Andrés Guerrero's washed Gesha took first place at the 2021 Colombia Cup of Excellence, a remarkable arc for a farm that grew wheat until the 1990s. Elegant and composed, orange blossom and violets lead the nose, with a soft strawberry sweetness through the body and a gently fading chamomile finish. In the cup: orange blossom, strawberry, violets, and chamomile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Hacienda El Obraje didn't see its first coffee tree until Pablo planted one in 2000, the first of any of his neighbours. The wet mill he built on the farm in 2009 became his laboratory, and years of fermentation experiments there taught him exactly when a coffee needs intervention and when it needs restraint.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot got restraint. Cherries are held whole for just 20 hours before being depulped and washed, then finished with a short secondary fermentation underwater — about as gentle as processing gets, chosen because Gesha grown at 2,200 meters doesn't need help.\u003c\/p\u003e\n\u003cp\u003eThe gentle, minimal-intervention approach is the defining choice here — the equator makes this elevation viable at all, and the sun-drenched days and cold nights stretch ripening out for weeks, building delicate aromatics while keeping the acidity fine and structured rather than sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Elegant and composed — orange blossom and violets on the nose, a soft strawberry sweetness through the body, and a chamomile finish that fades gently rather than dropping off. A benchmark for what Colombian Gesha can be.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌸 Orange Blossom 🍓 Strawberry 💜 Violets 🌼 Chamomile\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"200g \/ July 21st","offer_id":58402246820214,"sku":"HELM-OBRAJE-HACIENDA-GESHA-WASHED-FIL-200-JUL21","price":29.95,"currency_code":"GBP","in_stock":false},{"title":"100g \/ July 21st","offer_id":58402247016822,"sku":"HELM-OBRAJE-HACIENDA-GESHA-WASHED-FIL-100-JUL21","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard42copy2_4x_e0f9a063-10b2-46c8-af08-6ac98344f5f6.png-cropped.jpg?v=1785959188"},{"product_id":"helm-coffee-roasters-hacienda-el-obraje-washed-pink-bourbon-colombia","title":"Helm Coffee Roasters - Hacienda El Obraje Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Pablo Andrés Guerrero Hacienda El Obraje Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Jasmine • 🍇 White Grape • ✨ Sparkling Acidity • 🍋 Yuzu\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Pablo Andrés Guerrero\u003c\/li\u003e\n\u003cli\u003eFarm: Hacienda El Obraje\u003c\/li\u003e\n\u003cli\u003eRegion: Tangua, Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,200 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Hacienda El Obraje wasn't always a coffee farm — the Guerrero family grew wheat in Tangua for generations, until imports crashed domestic prices in the 1990s and Pablo went searching for a crop worth betting on. That bet paid off publicly in 2021, when El Obraje took first place at the Colombia Cup of Excellence. Precise and expressive, jasmine leads, with white grape sweetness through the middle and a sparkling, yuzu-bright finish. In the cup: jasmine, white grape, sparkling acidity, and yuzu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Pablo planted his first coffee trees in 2000, the first of any of his neighbours, and by 2009 had built his own wet mill on the farm. Nariño sits in Colombia's far south, where proximity to the equator lets coffee thrive at elevations that would be impossible almost anywhere else. At 2,200 meters, intense daytime sun and sharply cold nights slow cherry maturation to a crawl — the extended ripening where Pink Bourbon earns its reputation, with sugars concentrating gradually, acids staying bright, and the variety's signature florality having time to fully form in volcanic soil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is classically processed and deliberately simple. Cherries are floated and sorted, then fermented whole in sealed bags for 36 hours before being depulped and dry-fermented in barrels for another 12 hours.\u003c\/p\u003e\n\u003cp\u003eThis minimal-intervention approach is the defining choice — nothing in the process is there to add character, only to protect what the variety and the mountain already built, letting the jasmine and yuzu-bright acidity speak for themselves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Pink Bourbon at its most articulate — jasmine up front, white grape sweetness through the middle, and a sparkling, yuzu-bright finish that carries long past the sip. Precise, expressive, and unmistakably Nariño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌸 Jasmine 🍇 White Grape ✨ Sparkling Acidity 🍋 Yuzu\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"200g \/ July 21st","offer_id":58402256224630,"sku":"HELM-OBRAJE-HACIENDA-PINK-BOURBON-WASHED-FIL-200-JUL21","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard42copy_4x_7de59423-0d38-46f2-a8be-d7dc95590ce4.png-cropped.jpg?v=1785959608"},{"product_id":"helm-coffee-roasters-finca-la-josefina-anaerobic-honey-sidra-ecuador","title":"Helm Coffee Roasters - Finca La Josefina Anaerobic Honey Sidra | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador — Leopoldo Andrade \u0026amp; Ligia Merizalde Finca La Josefina Sidra (Anaerobic Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Lime Oleo Saccharum • 🌸 Jasmine • 🍯 Wildflower Honey • 🫐 Blueberry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Leopoldo Andrade \u0026amp; Ligia Merizalde\u003c\/li\u003e\n\u003cli\u003eFarm: Finca La Josefina\u003c\/li\u003e\n\u003cli\u003eRegion: Cayambe-Coca Natural Reserve, Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Sidra\u003c\/li\u003e\n\u003cli\u003eProcess: Anaerobic Honey\u003c\/li\u003e\n\u003cli\u003eElevation: 1,800 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A second beautiful honey lot from Leopoldo Andrade, following an outreach that began over the winter and continued at WOC San Diego — this time Sidra, processed the same way as the recently released Typica Mejorado. The result clearly articulates Sidra's impressive acidity structure, alongside a refined sweetness and florality that sits just in the background. In the cup: lime oleo saccharum, jasmine, wildflower honey, and blueberry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Leopoldo Andrade and Ligia Merizalde farm Finca La Josefina within the Cayambe-Coca Natural Reserve in Ecuador, growing Typica Mejorado, Gesha, and Sidra alongside continued fermentation experimentation. The relationship began after an initial outreach in winter, followed by an in-person meeting at World of Coffee San Diego to discuss bringing Leopoldo's coffee onto the menu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e In Leopoldo's own words: \"This coffee undergoes an anaerobic fermentation process. First, it is fermented in cherry for 72 hours, then depulped and subjected to a second fermentation. Finally, it undergoes 12 hours of oxidation and is dried on African beds for 15 to 18 days.\"\u003c\/p\u003e\n\u003cp\u003eThe double anaerobic fermentation followed by 12 hours of oxidation is the defining step — it's what builds the refined sweetness and floral depth sitting just beneath Sidra's naturally bright acidity structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Bright and refined — Sidra's impressive acidity structure comes through clearly, with lime oleo saccharum and jasmine up front, a wildflower honey sweetness, and a blueberry depth sitting just in the background without overwhelming the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍋 Lime Oleo Saccharum 🌸 Jasmine 🍯 Wildflower Honey 🫐 Blueberry\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"200g \/ August 18th \/ Filter","offer_id":58537867575670,"sku":"HELM-JOSEFINA-SIDRA-HONEY-FIL-200G-AUG18","price":28.95,"currency_code":"GBP","in_stock":true},{"title":"100g \/ August 18th \/ Filter","offer_id":58537867673974,"sku":"HELM-JOSEFINA-SIDRA-HONEY-FIL-100G-AUG18","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard44.png-cropped.jpg?v=1785959845"},{"product_id":"helm-coffee-roasters-finca-la-josefina-anaerobic-honey-typica-mejorado-ecuador","title":"Helm Coffee Roasters - Finca La Josefina Anaerobic Honey Typica Mejorado | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador — Leopoldo Andrade \u0026amp; Ligia Merizalde Finca La Josefina Typica Mejorado (Anaerobic Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌺 Hibiscus • 🌸 Cherry Blossom • 🍊 Blood Orange • 🍈 Tamarind\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Leopoldo Andrade \u0026amp; Ligia Merizalde\u003c\/li\u003e\n\u003cli\u003eFarm: Finca La Josefina\u003c\/li\u003e\n\u003cli\u003eRegion: Cayambe-Coca Natural Reserve, Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Typica Mejorado\u003c\/li\u003e\n\u003cli\u003eProcess: Anaerobic Honey\u003c\/li\u003e\n\u003cli\u003eElevation: 1,800 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e The first of two beautiful honey lots shared by Leopoldo Andrade, following an outreach that began over the winter and continued at WOC San Diego. This Typica Mejorado clearly showcases the variety's sweetness and beauty, amplified by careful attention to processing and the light mucilage layer left on during depulping. In the cup: hibiscus, cherry blossom, blood orange, and tamarind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Leopoldo Andrade and Ligia Merizalde farm Finca La Josefina within the Cayambe-Coca Natural Reserve in Ecuador, growing Typica Mejorado, Gesha, and Sidra alongside continued fermentation experimentation. The relationship began after an initial outreach in winter, followed by an in-person meeting at World of Coffee San Diego to discuss bringing Leopoldo's coffee onto the menu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e In Leopoldo's own words: \"This coffee undergoes an anaerobic fermentation process. First, it is fermented in cherry for 72 hours, then depulped and subjected to a second fermentation. Finally, it undergoes 12 hours of oxidation and is dried on African beds for 15 to 18 days.\"\u003c\/p\u003e\n\u003cp\u003eThe whole-cherry fermentation followed by a light mucilage layer left on during depulping is the defining step — it's what amplifies Typica Mejorado's natural sweetness and beauty, building the hibiscus, cherry blossom, and tamarind complexity that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Sweet and floral — hibiscus and cherry blossom lead, with a blood orange brightness and a tamarind depth rounding out the finish. A complex, detail-driven showcase of Typica Mejorado.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌺 Hibiscus 🌸 Cherry Blossom 🍊 Blood Orange 🍈 Tamarind\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"100g \/ August 18th","offer_id":58537866887542,"sku":"HELM-JOSEFINA-TYPICA-MEJORADO-HONEY-FIL-100-AUG18","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ July 28th","offer_id":58600454619510,"sku":"HELM-JOSEFINA-TYPICA-MEJORADO-HONEY-FIL-200G-JUL28","price":28.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/67Artboard40copy_4x_7e71a8e1-58b0-4d2f-91e3-b2c24e93ab5b.png-cropped.jpg?v=1785961515"},{"product_id":"helm-coffee-roasters-el-burro-lot-16-natural-gesha-panama","title":"Helm Coffee Roasters - El Burro Lot 16 Natural Gesha | Panama","description":"\u003cp\u003e\u003cstrong\u003ePanama — Lamastus Family Estates El Burro Lot 16 Gesha (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach • 🍬 Lemon Candy • 🧃 CapriSun • 💜 Lavender\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Lamastus Family Estates\u003c\/li\u003e\n\u003cli\u003eFarm: El Burro\u003c\/li\u003e\n\u003cli\u003eRegion: Volcán Barú, Chiriquí, Panama\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700 masl (farm reaching up to 1,800m)\u003c\/li\u003e\n\u003cli\u003eLot: 16\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Sourced from the legendary Lamastus Family Estates, this Gesha is shaped by one of the most unique microclimates on Earth. Over half of El Burro sits inside Volcán Barú National Park, a protected ecological reserve. Peach and lemon candy sweetness lead, with a CapriSun-like juiciness and a lavender florality. In the cup: peach, lemon candy, CapriSun, and lavender.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e El Burro estate grows at extreme elevations up to 1,800 meters in rich, young volcanic soil, thriving under the canopy of a virgin native rainforest. Cold nights, dense fog, and heavy mist during the dry season slow nature's clock — these trees take up to five and a half years to begin producing fruit, nearly twice as long as standard coffee plants, and the low temperatures extend cherry ripening by a full month.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is a Natural — cherries are dried whole, allowing the fruit to impart its character directly into the bean. The extended, month-longer ripening window this microclimate allows lets sugars concentrate into more complex forms before the cherries are ever picked.\u003c\/p\u003e\n\u003cp\u003eThe prolonged, cold-climate ripening is the defining factor here — it's what builds the concentrated sugars and elegant complexity behind the peach, lemon candy, and CapriSun character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Distinguished and elegant — peach and lemon candy sweetness up front, a juicy CapriSun-like character running throughout, and a lavender florality on the finish. A truly unparalleled expression of Panama's most storied growing conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍑 Peach 🍬 Lemon Candy 🧃 CapriSun 💜 Lavender\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"100g \/ July 6th","offer_id":58402574434678,"sku":"HELM-BURRO-LOT-16-GESHA-NATURAL-16-FIL-100-JUL06","price":44.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard10copy21.png-cropped.jpg?v=1785961885"},{"product_id":"helm-coffee-roasters-pepe-jijon-sidra-wave-ecuador","title":"Helm Coffee Roasters - Pepe Jijón Sidra Wave | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador — Pepe Jijón Finca Soledad Sidra (Wave Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Lemon-Lime • 🍏 Apples • 🌸 Pink Florals • 🍑 Peach Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Pepe Jijón\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Soledad\u003c\/li\u003e\n\u003cli\u003eRegion: Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Sidra\u003c\/li\u003e\n\u003cli\u003eProcess: Wave Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,550 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: January 2026 (fresh crop)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e More than just a farm, Finca Soledad is a commitment to nature — cultivated at high altitude within a breathtaking 120-hectare protected cloud forest. Pepe's biodynamic approach lets rare varieties like Sidra and Typica Mejorado flourish in harmony with the ecosystem. Lemon-lime brightness and crisp apple sweetness lead, with a pink floral lift and a peach tea finish. In the cup: lemon-lime, apples, pink florals, and peach tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Finca Soledad sits within a 120-hectare protected cloud forest, farmed biodynamically by Pepe Jijón. The farm is a passion project rooted in environmental stewardship and social good, actively supporting the local community while allowing rare varieties to flourish in harmony with the surrounding ecosystem.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is a testament to Pepe's unique \"Wave\" processing philosophy — a series of controlled fermentations that allow for gentle, layered fermentation.\u003c\/p\u003e\n\u003cp\u003eThe controlled, gentle multi-stage fermentation is the defining step — it's what produces stunning clarity and vibrant complexity in the cup, building the lemon-lime brightness and pink floral character that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Clear and vibrant — lemon-lime and crisp apple sweetness up front, a pink floral lift running throughout, and a peach tea finish. A fresh-crop testament to Pepe's gentle, wave-based fermentation philosophy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍋 Lemon-Lime 🍏 Apples 🌸 Pink Florals 🍑 Peach Tea\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"100g \/ July 26th","offer_id":58402577351030,"sku":"HELM-SOLEDAD-PEPE-JIJON-SIDRA-WASHED-FIL-100-JUL26","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard10copy18.png-cropped.jpg?v=1785962149"},{"product_id":"helm-coffee-roasters-los-nogales-mystic-anaerobic-washed-yellow-bourbon-colombia","title":"Helm Coffee Roasters - Los Nogales Mystic Anaerobic Washed Yellow Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Oscar Hernandez Nogales Yellow Bourbon (Anaerobic Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Orange Blossom • 🍌 Banana • 🍓 Strawberry Sorbet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Oscar Hernandez\u003c\/li\u003e\n\u003cli\u003eFarm: Nogales\u003c\/li\u003e\n\u003cli\u003eRegion: Pitalito, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Yellow Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Oscar Hernandez's Nogales farm in Pitalito — a research-driven, biotechnology-focused expression of Yellow Bourbon. Orange blossom florality leads, with banana sweetness and a strawberry sorbet brightness rounding out the cup. In the cup: orange blossom, banana, and strawberry sorbet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Oscar Hernandez, a third-generation producer, currently leads operations at Nogales. With a background in environmental management, he has transitioned the farm into a research-driven facility focused on biotechnology and sustainable farming practices, aimed at enhancing both coffee quality and community well-being.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot uses a specialised anaerobic fermentation: after de-pulping, beans are placed in hermetic tanks with mosto — a pre-fermented liquid collected from previous batches, rich in native microorganisms. Fermentation is monitored at approximately 18°C to maintain stability. Once complete, the coffee is thoroughly rinsed and dried slowly on raised beds for 15 days, followed by a 30-day stabilisation period in GrainPro bags to ensure flavour consistency.\u003c\/p\u003e\n\u003cp\u003eThe mosto-inoculated fermentation, carefully temperature-controlled at 18°C, is the defining step — it's what builds the orange blossom and strawberry sorbet character that define this cup, while the extended GrainPro rest locks in consistency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Bright and aromatic — orange blossom florality up front, banana sweetness through the middle, and a strawberry sorbet finish. A precise, research-driven expression of Yellow Bourbon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌸 Orange Blossom 🍌 Banana 🍓 Strawberry Sorbet\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"200g \/ July 21st","offer_id":58402883797366,"sku":"HELM-NOGALES-OSCAR-HERNANDEZ-YELLOW-BOURBON-WASHED-FIL-200-JUL21","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard10copy2_27c10fe0-ddb4-4997-a18b-f2ef52bae0c3.png-cropped.jpg?v=1785964904"},{"product_id":"helm-coffee-roasters-finca-deborah-aether-argon-macerated-washed-gesha-panama","title":"Helm Coffee Roasters - Finca Deborah Aether Argon Macerated Washed Gesha | Panama","description":"\u003cp\u003e\u003cstrong\u003ePanama — Jamison Savage Finca Deborah Gesha \"Aether\" (Argon Macerated Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Orange Blossom • 🍊 Mandarin • 🥂 Floral White Wine • 🍋 Yuzu-Honey Syrup\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Jamison Savage\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Deborah\u003c\/li\u003e\n\u003cli\u003eRegion: Volcán, Chiriquí, Panama\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: Argon Macerated Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 masl\u003c\/li\u003e\n\u003cli\u003eLot: Aether\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Finca Deborah sits above 1,900 meters in the Volcán highlands of Chiriquí — one of the highest, most remote coffee farms in Panama. In October 2025, Jack Simpson used this exact coffee to win the World Barista Championship in Milan. Orange blossom lifts off the dry grounds before you even sip, carrying through the whole cup. Mandarin opens it sweet and round, floral white wine runs through the middle, and the finish is a citrus-forward, silky yuzu-honey syrup. In the cup: orange blossom, mandarin, floral white wine, and yuzu-honey syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Jamison Savage planted Finca Deborah in 2008 under full rainforest canopy, and the farm spends much of the year inside the clouds. Volcanic, nutrient-dense soils and nights dropping toward 10°C slow the trees' metabolism, letting cherries hang longer and load up on sugar. Justin, of Helm, has his own history here — placing sixth at the 2025 World Brewers Cup with Vivid, Jamison's hybrid carbonic maceration Gesha. Aether is where that work went next, bought directly from Jamison.\u003c\/p\u003e\n\u003cp\u003eGesha came out of the wild forests of southwestern Ethiopia, but became coffee's most celebrated variety on the slopes of western Panama. The trees are slow-growing, low-yielding, and demanding, with signature florals that only develop under slow maturation — and at Finca Deborah, extreme elevation, rainforest shade, and cold nights give the variety everything it asks for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Winemakers have long used inert gas to protect wine from oxygen — carbon dioxide is common, but it dissolves and shifts acidity. Argon is the noble-gas upgrade: heavier than air, barely soluble, completely nonreactive. Where Jamison's earlier Vivid fermented whole cherries in CO₂-saturated tanks, Aether replaces that CO₂ with argon, so fermentation happens under a gas that holds oxygen out without participating at all. Ripe cherries ferment for roughly 50 hours in argon-flushed stainless steel tanks, with temperature and pH monitored throughout. The cherries are then washed and dried slowly on a three-tiered system of shaded raised beds.\u003c\/p\u003e\n\u003cp\u003eThe argon-flushed fermentation is the defining step — it's what gives this washed Gesha the aromatic intensity of an experimental process with the cleanliness of one where nothing was left to chance, building the orange blossom lift and floral white wine complexity that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Silky yet effervescent — orange blossom lifts before the first sip, mandarin opens sweet and round, floral white wine runs through the middle with fermentation showing as perfume rather than ferment, and the finish coats and lingers with citrus-forward yuzu-honey syrup. Weightless and full at the same time — everything a washed Gesha promises, with the volume turned up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌸 Orange Blossom 🍊 Mandarin 🥂 Floral White Wine 🍋 Yuzu-Honey Syrup\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 100g \/ September 14th","offer_id":58934455599478,"sku":"HELM-DEBORAH-JAMISON-SAVAGE-GESHA-WASHED-FIL-100G-SEP14","price":46.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/153Artboard42copy4_4x_ce41b41d-9c29-43d9-bdbd-415be3ce5399.png-cropped.jpg?v=1787669615"},{"product_id":"helm-coffee-roasters-iris-estate-terroir-washed-gesha-panama","title":"Helm Coffee Roasters - Iris Estate Terroir Washed Gesha | Panama","description":"\u003cp\u003e\u003cstrong\u003ePanama — Jamison Savage \u0026amp; Sasa Sestic Iris Estate Gesha \"Terroir\" (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Coffee Blossom • 🍊 Tangerine • 🍇 White Grape • 🍦 Vanilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Jamison Savage, Sasa Sestic (with Elvin Siew)\u003c\/li\u003e\n\u003cli\u003eFarm: Iris Estate\u003c\/li\u003e\n\u003cli\u003eRegion: Volcán, Chiriquí, Panama\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed (\"Terroir\")\u003c\/li\u003e\n\u003cli\u003eElevation: 2,200 masl (planted 1,800–2,300m)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Iris Estate sits in the volcanic highlands of Chiriquí, western Panama, with coffee planted between 1,800 and 2,300 meters — high enough that clouds move through the trees most afternoons. It's the newest project from Jamison Savage, the producer behind Finca Deborah and Morgan Estate, working alongside Sasa Sestic and Elvin Siew. Coffee blossom is the first thing you notice, there on the dry grounds before you pour. The cup runs bright and clean: tangerine up front, white grape through the middle, and a vanilla sweetness carrying the finish. In the cup: coffee blossom, tangerine, white grape, and vanilla.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Savage's approach at Iris is restraint: give the trees space, shade, and altitude, and intervene only where a human hand improves on what the land is already doing. The farm is young — every harvest so far has been better than the last, and this lot is why the relationship keeps going. Bought directly from Jamison.\u003c\/p\u003e\n\u003cp\u003eGesha traces back to wild forests in southwestern Ethiopia, but Panama is where it became the most sought-after variety in coffee. At Iris Estate, the trees are planted under shade at elevation, slowing cherry maturation and building the florals and structured acidity the variety is known for — lower yield, longer wait, better cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Terroir is Savage's washed process, and the name is the point: nothing added, everything controlled. Only fully ripe cherries measuring above 21 Brix are picked, with fruit removed using low-water milling equipment. The coffee then shade-dries in dry-houses for more than ten days, slow enough that the parchment never cracks, with temperature, airflow, and humidity monitored throughout. Once it reaches 10.5-11% moisture, the coffee rests in GrainPro for up to 90 days to stabilise before hulling and density sorting.\u003c\/p\u003e\n\u003cp\u003eThis patience at every step — the high-Brix cherry selection, the slow shade-drying, and the extended 90-day rest — is the defining factor here. It's what produces such remarkable cleanliness, letting the coffee blossom aromatics and tangerine-white grape brightness come through with total clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Bright and clean — coffee blossom aromatics lead, tangerine up front, white grape through the middle, and a vanilla sweetness carrying the finish. Delicate, but not thin — washed Gesha from high-elevation Panama at its most unobstructed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌸 Coffee Blossom 🍊 Tangerine 🍇 White Grape 🍦 Vanilla\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 100g \/ July 28th","offer_id":58537182790006,"sku":"HELM-IRIS-JAMISON-SAVAGE-GESHA-WASHED-FIL-100G-JUL28","price":34.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/74Artboard42copy3_4x_e9edf833-4f43-487c-9e22-67a00d799e3c.png-cropped.jpg?v=1787670063"},{"product_id":"helm-coffee-roasters-habtamu-fikadu-washed-74110-74112-ethiopia","title":"Helm Coffee Roasters - Habtamu Fikadu Washed 74110, 74112 | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Habtamu Fikadu Aga Chelbesa Washing Station 74110 \u0026amp; 74112 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Pomegranate • 🍑 White Peach • 🍋 Makrut Lime • 🌼 Honeysuckle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Habtamu Fikadu Aga (Kuri Mountain Coffee)\u003c\/li\u003e\n\u003cli\u003eWashing Station: Chelbesa\u003c\/li\u003e\n\u003cli\u003eRegion: Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74110 \u0026amp; 74112\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Traceable to 140 smallholders around the Chelbesa washing station in Guji, farming at 2,000 meters and above. Honeysuckle opens the cup, a white floral lift there before you even sip. Juicy and bright: pomegranate's tart red-fruit sparkle up front, white peach carrying sweetness through the middle, and makrut lime — fragrant, almost perfumed zest — stopping you before a clean, delicate finish. In the cup: pomegranate, white peach, makrut lime, and honeysuckle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Habtamu Fikadu Aga runs Kuri Mountain Coffee, an operation that started with a single inherited farm. Founded in 2015 by Aaga Dinsa, grandson of a coffee farmer in Kuri Kebele, the company has grown to 837 hectares across Wolega, Guji, and Jimma, most belonging to 144 registered outgrowers delivering cherry to its washing stations. Kuri Mountain puts $0.12 per pound of exports plus 5% of profits into a local development fund covering schools, roads, food, and healthcare. Until 2017, their coffee moved through the national auction, where lots lose their names — now they export directly, which is why the specific producer can be named.\u003c\/p\u003e\n\u003cp\u003e74110 and 74112 are both named varieties selected in 1974 by the Jimma Agricultural Research Center from wild trees in the forests of western Ethiopia, chosen for coffee berry disease resistance. 74110 traces to a single tree near Bishari village; 74112 comes from the same Metu Bishari selections in the Illubabor Zone. The trees are short and compact, with small leaves and cherries, carrying the floral, tea-like character that made Ethiopian coffee famous.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e The protocol is consistent across every Kuri Mountain washing station. Cherries are pulped, then fully submerged and fermented for 48 to 72 hours depending on temperature. After washing, the parchment soaks in clean water for another 12 hours before moving to raised beds, drying slowly over 10 to 12 days.\u003c\/p\u003e\n\u003cp\u003eThis disciplined, unvarying protocol is the defining factor — nothing experimental, nothing rushed, letting fruit from 2,000 masl speak clearly through the pomegranate, white peach, and honeysuckle character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Juicy and bright, with total clarity — honeysuckle opens the aroma, pomegranate's tart sparkle leads, white peach carries sweetness through the middle, and a fragrant makrut lime zest lingers into a clean, delicate finish. Light body, high clarity, everything in focus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍈 Pomegranate 🍑 White Peach 🍋 Makrut Lime 🌼 Honeysuckle\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 200g \/ August 18th","offer_id":58537204351350,"sku":"HELM-CHELBESA-HABTAMU-FIKADU-74112-74110-WASHED-FIL-200G-AUG18","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/75Artboard37copy_4x_92b67938-b91f-4e6f-9cc8-fd17a106e70b.png-cropped.jpg?v=1787670500"},{"product_id":"helm-coffee-roasters-victoriana-ramirez-washed-caturra-guatemala","title":"Helm Coffee Roasters - Victoriana Ramirez Washed Caturra | Guatemala","description":"\u003cp\u003e\u003cstrong\u003eGuatemala — Victoriana Ramírez Tzunwitz Caturra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Quince Jelly • 🍇 Raspberry • 🍬 Butterscotch • 🌿 Lemon Verbena\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Victoriana Ramírez Vargas De Salucio\u003c\/li\u003e\n\u003cli\u003eFarm: Tzunwitz\u003c\/li\u003e\n\u003cli\u003eRegion: Cantón Unión, Concepción Huista, Huehuetenango, Guatemala\u003c\/li\u003e\n\u003cli\u003eVarietal: Caturra\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,610 masl\u003c\/li\u003e\n\u003cli\u003eFarm Size: 0.9 hectares\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Coffee at the smallest, most personal scale there is — a 0.9-hectare farm run by Victoriana Ramírez, from wet processing she's managed since the early years to day-to-day supervision today. Quince jelly leads, a dense orchard-fruit sweetness between baked apple and rose. Raspberry brightens the middle with a tart lift, and butterscotch carries the sweetness underneath, rounder and darker than plain caramel. The finish is lemon verbena — herbal, fragrant rather than acidic. In the cup: quince jelly, raspberry, butterscotch, and lemon verbena.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Tzunwitz began in 2000 with about a quarter hectare of inherited family land in Guatemala's Huehuetenango highlands, where coffee grows under chalum and grevillea shade. Victoriana's husband works in the United States, and his wages funded the additional plots she now runs, with her brother-in-law handling agronomy. When coffee leaf rust tore through the plantation in 2017, costing them the harvest, they cut out the worst-affected trees the following year and pruned the rest back to health. The whole farm produces about 916 kilograms in an average year.\u003c\/p\u003e\n\u003cp\u003eCaturra is a natural dwarf mutation of Bourbon, discovered in Brazil's Minas Gerais around 1915 — a single gene shortened the spaces between branches, making trees compact, easier to pick, and more productive while keeping Bourbon's sweetness and bright acidity. Huehuetenango gives it an unusual advantage: warm, dry winds off Mexico's Tehuantepec plain protect these valleys from frost, letting Caturra ripen slowly at elevations that would kill it elsewhere.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Every harvest, the family moves into a ranchito, a temporary house among the trees, to pick and depulp on site and return the pulp to the plots as organic fertiliser. Cherries are washed to float off dirt and underripes, depulped, and hand-sorted to pull out defects. The coffee ferments fully submerged in water overnight and into the next day until the mucilage releases. After a final wash, Victoriana spreads the parchment on tarps in full sun, turning it periodically over three to four days to dry.\u003c\/p\u003e\n\u003cp\u003eThis slow, high-elevation maturation under the Tehuantepec wind protection is the defining factor — it's what concentrates the sugars behind the quince and butterscotch character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Structured, sweet, and clean — quince jelly's orchard sweetness leads, raspberry brightens the middle, butterscotch depth carries underneath, and a lemon verbena finish keeps the cup from ever feeling heavy. Classic Huehuetenango, with the fruit turned up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍑 Quince Jelly 🍇 Raspberry 🍬 Butterscotch 🌿 Lemon Verbena\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 200g \/ September 14th","offer_id":58934453764470,"sku":"HELM-TZUNWITZ-VICTORIANA-RAMIREZ-CATURRA-WASHED-FIL-200G-SEP14","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/76Artboard36copy_4x_c49b191e-f053-4f37-818d-a95b88bd66b9.png-cropped.jpg?v=1787671316"},{"product_id":"helm-coffee-roasters-marlon-bolanos-washed-bourbon-aji-colombia","title":"Helm Coffee Roasters - Marlon Bolaños Washed Bourbon Aji | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Marlon Bolaños Three Coffee Farmers Bourbon Aji (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Pink Florals • 🍋 Lemonade • 🍍 Pineapple • 🫐 Blackberry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Marlon Bolaños\u003c\/li\u003e\n\u003cli\u003eFarm: Three Coffee Farmers\u003c\/li\u003e\n\u003cli\u003eRegion: Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Bourbon Aji\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,670 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003ePink florals explode off the aroma and carry into the first sip. Behind them, lemonade opens the cup, sweet and tart at once. Pineapple builds through the middle, ripe and tropical, and as the cup cools, fresh-picked blackberry settles underneath — lightly tart, deeply sweet, giving the finish its weight. Juicy and silky, with bright acidity and sweetness that builds the longer the cup sits. In the cup: pink florals, lemonade, pineapple, and blackberry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eMarlon Bolaños farms in Huila with his brothers Pedro and Hemerson, under the name \"The Three Coffee Farmers.\" He grew up on the family's land but came to coffee seriously at seventeen, through SENA, Colombia's vocational training system, studying brewing, green grading, and sensory analysis before going home to plant specialty varieties and run his own fermentations. He now handles quality control, fermentation protocols, and sampling, while his brothers run the rest of the farm. He also competes, having won several barista and brewing competitions using spring water from the family land that locals call Champion's Water. This is the first coffee bought from him.\u003c\/p\u003e\n\u003cp\u003eAjí is Spanish for chili pepper, and the variety takes its name from the cherry, which is long and tapers to a point. Growers in Huila called it a Bourbon and the name stuck; genetic testing has since placed it in the Ethiopian landrace family, reaching the wider market through Colombia's Cup of Excellence. The variety is known for floral aromatics and a high, fruit-driven acidity, asking for elevation and long ripening to give them up — exactly what Huila provides, with cold nights and long, even ripening that builds sugar while the fruit waits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eCherry is picked at peak ripeness and floated to pull out anything low in density, then depulped the same day. The parchment ferments in open tanks for 24 hours, long enough for the mucilage to break down and wash away cleanly, then is washed and dried over 10-15 days.\u003c\/p\u003e\n\u003cp\u003eThis is standard washed practice carefully run, and that's the intention — the variety and the elevation are what reach the cup. The long, even ripening Huila provides is the defining factor here, building the floral aromatics and fruit-driven acidity behind the pink floral and blackberry character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eJuicy and silky — pink florals lead, with sweet-tart lemonade opening the cup and ripe pineapple building through the middle. Fresh blackberry settles underneath as it cools, giving the finish its weight. Bright acidity throughout, with sweetness that builds the longer it sits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌸 Pink Florals 🍋 Lemonade 🍍 Pineapple 🫐 Blackberry\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 100g \/ September 22nd","offer_id":58856504852854,"sku":"HELM-MARLON-BOLANOS-BOURBON-AJI-WASHED-FIL-100G-SEP22","price":17.5,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 200g \/ September 22nd","offer_id":58856504951158,"sku":"HELM-MARLON-BOLANOS-BOURBON-AJI-WASHED-FIL-200G-SEP22","price":24.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/85Artboard42copy11_4x_532c6b27-5ec2-45b1-8400-60cf7b7fcd7b.png-cropped.jpg?v=1790833413"},{"product_id":"helm-coffee-roasters-hacienda-la-esmeralda-guabo-3-fc-gesha-panama","title":"Helm Coffee Roasters - Hacienda La Esmeralda Guabo 3 FC Gesha | Panama","description":"\u003cp\u003e\u003cstrong\u003ePanama — Hacienda La Esmeralda El Vélo Farm Gesha \"Guabo 3 FC\" (Cold Fermented Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🥭 Mango • 🍈 Pomelo • 🌺 Magnolia • 🍐 Pear\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Hacienda La Esmeralda, Peterson Family\u003c\/li\u003e\n\u003cli\u003eFarm: El Vélo, Guabo plot\u003c\/li\u003e\n\u003cli\u003eRegion: Boquete, Chiriquí, Panama\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: FC — Cold Fermented Washed, Climate-Controlled Drying\u003c\/li\u003e\n\u003cli\u003eElevation: 1,870 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: January 30, 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eEl Vélo is the newest of the Peterson family's farms at Hacienda La Esmeralda, bought in 2012 — fifty hectares in Quiel above Boquete, flat enough to plant in straight rows, the only Esmeralda farm where the topography allows it. Guabo sits on that land at 1,870 meters, below a mountain reserve climbing to 2,900 meters, where mist off the mountain holds afternoon temperatures low enough for slow ripening. Mango opens the cup, ripe and sweet throughout, with pomelo rounding out the acidity behind it. Magnolia lingers on the aftertaste, and pear runs crisp and quiet into a long, clean finish. In the cup: mango, pomelo, magnolia, and pear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eHacienda La Esmeralda needs little introduction. The Petersons entered their Gesha at Best of Panama in 2004, where it sold at auction for $21 a pound — the win that reshaped the trajectory of specialty coffee. This lot was bought directly from the Petersons, picked at the Guabo plot within their newer El Vélo farm.\u003c\/p\u003e\n\u003cp\u003eGesha is an Ethiopian landrace, collected from the coffee forests in the 1930s and carried to Panama by way of Tanzania and CATIE, which took it into its collection in 1953 as accession T2722. World Coffee Research's genetic work confirms the Panamanian population as its own distinct and uniform line among the Ethiopian types sharing the name — tall, slow to mature, and at its best above 1,500 meters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eFC is Esmeralda's code for cold fermented washed with climate-controlled drying. Cherries are picked at their ripest and depulped, then fermented in stainless steel tanks held at 16°C for 96 hours, where the cold slows microbial activity and spreads a gentle fermentation across a longer period. The parchment then dries for 17 days indoors, with airflow, temperature, and humidity held constant throughout.\u003c\/p\u003e\n\u003cp\u003eKeeping both fermentation and drying slow and cold is the whole intention of the method — it's what builds the floral, sweet, and clear character behind the mango, pomelo, and magnolia notes that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eFloral and clear — ripe mango opens the cup, pomelo rounds out the acidity, magnolia lingers through the aftertaste, and pear carries a long, clean finish. Silky texture, soft and round acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🥭 Mango 🍈 Pomelo 🌺 Magnolia 🍐 Pear\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 100g \/ August 25th","offer_id":58856523530614,"sku":"HELM-ESMERALDA-GESHA-WASHED-FIL-100G-AUG25","price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/84Artboard42copy10_4x_2ab37687-ce3e-4dba-9d82-4a66cc0ebd56.png-cropped.jpg?v=1790833984"},{"product_id":"helm-coffee-roasters-reshad-ababulgu-white-honey-74110-ethiopia","title":"Helm Coffee Roasters - Reshad Ababulgu, White Honey 74110 | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Reshad Ababulgu 74110 (White Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍯 Wildflower Honey • 🍎 Baked Apple • 🍊 Mandarin Orange • 🌸 Jasmine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Reshad Ababulgu (20 outgrowers)\u003c\/li\u003e\n\u003cli\u003eRegion: Bersoma, Agaro, Limu, Jimma Zone, Oromia, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74110\u003c\/li\u003e\n\u003cli\u003eProcess: White Honey\u003c\/li\u003e\n\u003cli\u003eElevation: 2,050 masl\u003c\/li\u003e\n\u003cli\u003eFarm Size: 13 hectares\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eWildflower honey opens the cup and runs the length of it, a light floral sweetness that never turns heavy. Underneath, baked apple is soft and warm, giving the cup weight, while mandarin orange lifts through the middle, sweet and round, and jasmine comes forward in the aroma as it cools. Round and syrupy, with a long finish and sweetness holding from first sip to last. In the cup: wildflower honey, baked apple, mandarin orange, and jasmine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eReshad Ababulgu farms 13 hectares at 2,050 meters near Bersoma, outside Agaro in Jimma's Oromia zone, where the coffee is graded and sold under the Limu name. The land has been in his family for around sixty years, passing from his grandfather to his father to him, and he replanted it himself with improved varieties in the early 2010s. He works with twenty outgrowers alongside his own trees, and lives less than a kilometer from the farm with his wife and three children, coffee now the whole of the family's income. Farmers around Agaro built the area's reputation delivering cherry to cooperatives like Duromina, whose name the coffee then travelled under — Reshad holds his own export license, which is why this lot carries his name directly.\u003c\/p\u003e\n\u003cp\u003e74110 is a selection the Jimma Agricultural Research Center made in 1974 from wild mother trees near Bishari village in the forests of western Ethiopia, selected for coffee rust resistance in trees that also cupped well. The plants are compact with small cherries, carrying the floral, tea-like character that's kept the selection in the ground across western Ethiopia ever since. At 2,050 meters, cold nights slow the trees down, letting cherries ripen slowly and hold their acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eWhite honey sits at the driest end of the honey range, with most of the work done at the pulper: ripe cherries are floated and sorted, then pulped, with almost all the mucilage coming away with the skin, leaving just a thin layer on the parchment. The parchment goes onto raised beds in shallow layers, turned often so the layer dries before fermentation can carry it far — a careful balance, since the remaining sugar holds moisture and an overloaded bed can turn sticky.\u003c\/p\u003e\n\u003cp\u003eLeaving exactly that much sugar on the seed and no more is the whole intention of the method — it's what builds the wildflower honey sweetness and baked apple warmth that define this cup, clear and sweet the whole way down.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet throughout and clear — wildflower honey runs the length of the cup, baked apple gives it weight, mandarin orange lifts through the middle, and jasmine emerges in the aroma as it cools. Round, syrupy texture with a long finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍯 Wildflower Honey 🍎 Baked Apple 🍊 Mandarin Orange 🌸 Jasmine\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 100g \/ September 14th","offer_id":58856537424246,"sku":"HELM-RESHAD-ABABULGU-WHITE-74110-HONEY-FIL-100G-SEP14","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 200g \/ September 29th","offer_id":58856537686390,"sku":"HELM-RESHAD-ABABULGU-WHITE-74110-HONEY-FIL-200G-SEP29","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/81Artboard42copy8_4x_25f6f22e-4abc-419e-b036-a45ff936a854.png-cropped.jpg?v=1790834330"},{"product_id":"helm-coffee-roasters-layo-teraga-natural-74110-ethiopia","title":"Helm Coffee Roasters - Layo Teraga, Natural 74110 | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Layo Teraga Cooperative 74110 (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach Green Tea • 🍬 Apple Candy • 🍊 Cara Cara Orange • 🍬 Cane Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Layo Teraga Cooperative (1,841 smallholders)\u003c\/li\u003e\n\u003cli\u003eRegion: Uraga, Guji, Oromia, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74110\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eElevation: 2,250 masl (gardens reach 2,342 masl)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003ePeach green tea opens the cup, soft stone fruit held inside something light and tannic. Apple candy follows, a sweetness concentrated far enough to turn confectionary, giving the cup most of its body. Cara cara orange carries the middle, a round citrus with a pink note sitting under the juice, and cane sugar settles into the finish, plain and clean. Delicate texture, bright from first sip to last — a natural built on tea and citrus. In the cup: peach green tea, apple candy, Cara Cara orange, and cane sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eLayo Teraga is a cooperative of 1,841 smallholders in northern Uraga, in the Guji zone of Oromia, founded in 1976 because Guji coffee had no route to the buyers who already knew Gedeo and Sidama — selling for less for decades as a result. Members grow it in gardens around their homes, semi-forested plots reaching 2,342 meters, with this lot picked at 2,250 masl.\u003c\/p\u003e\n\u003cp\u003e74110 is a named selection with a documented origin. The Jimma Agricultural Research Center chose it in 1974 from wild mother trees near Bishari village, in the forests of western Ethiopia, breeding for resistance to coffee rust disease. The trees are compact, carry small cherries, and hold the floral, tea-like character that runs through this cup. At 2,250 meters, in gardens shaded by the trees members left standing, cold nights slow cherry ripening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eMembers carry ripe cherry to the cooperative's washing station, where it's floated to pull out anything underripe or damaged and sorted by hand. Whole cherry goes onto raised beds in thin layers, high enough off the ground for air to move underneath, turned by hand through the day for even drying and effective heat management. The cherry is covered through the hottest hours and again overnight.\u003c\/p\u003e\n\u003cp\u003eDrying in the cherry keeps the sugars in contact with the seed for the whole process — the defining step that builds the apple candy sweetness and tea-like character behind this cup, with citrus brightness layered on top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eDelicate and bright — peach green tea opens the cup, apple candy sweetness gives it body, Cara Cara orange carries the middle, and cane sugar settles clean into the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Peach Green Tea 🍬 Apple Candy 🍊 Cara Cara Orange 🍬 Cane Sugar\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 200g \/ September 14th","offer_id":58856548270454,"sku":"HELM-LAYO-TERAGA-74110-NATURAL-FIL-200G-SEP14","price":20.5,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 200g \/ September 29th","offer_id":58934457696630,"sku":"HELM-LAYO-TERAGA-74110-NATURAL-FIL-200G-SEP29","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/82Artboard42copy9_4x_51f06a77-68c1-4b88-9ec8-907524899cf2.png-cropped.jpg?v=1790834574"},{"product_id":"helm-coffee-roasters-yessica-parra-washed-gesha-new-season-colombia","title":"Helm Coffee Roasters - Yessica Parra Washed Gesha, New Season | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Yessica \u0026amp; Diego Parra El Mirador Gesha, New Season (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 Chamomile • 🍋 Lemon Curd • 🍯 Wildflower Honey • 🍈 Finger Lime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Yessica \u0026amp; Diego Parra\u003c\/li\u003e\n\u003cli\u003eFarm: El Mirador\u003c\/li\u003e\n\u003cli\u003eRegion: Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed, 48h In-Cherry Fermentation\u003c\/li\u003e\n\u003cli\u003eElevation: 1,750 masl\u003c\/li\u003e\n\u003cli\u003eRelationship: 2nd consecutive year, including their first-ever export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eChamomile sits on the dry grounds, a soft floral that sets up the cup. Lemon curd opens it, bright and thick at once, custard sweetness sitting behind the citrus. Wildflower honey holds the middle and gives the cup its weight, carrying through to the end, while finger lime arrives late, releasing small beads of sharp citrus across the palate. The florals open it, the citrus closes it, and the honey holds the two together. This year's harvest is small — all of it was taken. In the cup: chamomile, lemon curd, wildflower honey, and finger lime.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eEl Mirador sits at 1,750 meters outside Pitalito, in the south of Huila, Colombia's largest coffee-producing department. Yessica and Diego Parra are siblings and the fourth generation of their family to farm there — their great-grandfather planted the first trees, their parents kept them going. Yessica came to specialty coffee through SENA, Colombia's vocational training system, and brought her brother in behind her. Together they founded Diwan Coffee, launching the brand in November 2024. Diego runs fermentation and variety work; Yessica runs cupping, logistics, and sourcing. Their washed Gesha was bought last year, on their first export, and it was one of the favourite coffees of that year.\u003c\/p\u003e\n\u003cp\u003eGesha was collected in the Gori Gesha forest of southwestern Ethiopia in 1936 and moved through Kenya, Tanzania, and CATIE in Costa Rica before reaching Panama in the 1960s, where Hacienda La Esmeralda made its name at auction in 2004. Colombia planted it later and had to learn it — the trees are tall, brittle, and low-yielding, giving up their florals only when the cherry hangs. At 1,750 meters in Pitalito, cool nights and long, even ripening give the Parras that slow maturation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eDiwan's washed process starts before the pulper. Only fully ripe cherries are picked, floating removes anything not dense enough, and the fruit is held whole for 48 hours, so fermentation begins inside intact cherry and mucilage sugars move into the seed before anything is stripped away. The cherries are then depulped and washed, and the parchment goes back under water for a short secondary fermentation that clears remaining mucilage. Drying is slow and finished on the farm.\u003c\/p\u003e\n\u003cp\u003eThe 48 hours in cherry is where the honey sweetness comes from — the washing and short second ferment are what keep it clean, building the lemon curd and wildflower honey character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSilky with a long finish — chamomile opens, lemon curd brings bright, thick citrus sweetness, wildflower honey holds the middle, and finger lime arrives late with sharp, beaded citrus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌼 Chamomile 🍋 Lemon Curd 🍯 Wildflower Honey 🍈 Finger Lime\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"Filter \/ 200g \/ September 14th","offer_id":58856564916598,"sku":"HELM-YESSICA-PARRA-SEASON-GESHA-WASHED-FIL-200G-SEP14","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/155Artboard42copy6_4x_9e0364b0-d8c9-4d56-986d-047ac6151603.png-cropped.jpg?v=1790834900"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/Artboard_1.png?v=1786004334","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/helm-coffee-roasters.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}